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Details

Details

This delicacy is obtained by cooking the lard and the deboned head of the pig, with the addition of other offal, such as heart, tongue, etc. It is then seasoned with salt, spices, and wine. A local specialty to enjoy with bread and a fine glass of Lambrusco or Fortana wine.

It’s supplied vacuum-packed so it can be kept in the fridge up to six months. Once cut you have to refold the rind on the sliced part, then wrap the lard in a damp canvas and keep it in the fridge or in the cellar. It’s important not to eliminate the salt and to consume it within 30 days.